Buffalo Berry

Silver-scaled stems are clad with opposite, elliptic, densely-pubescent, silvery-scaled leaves (to 2” long and 5/8” wide).
Very tiny, tubular, apetalous, yellowish flowers, each with a 4-lobed calyx, bloom in spring (March) before the leaves emerge.
Flowers on female plants, if pollinated, are followed by spherical, pea-sized, one-seeded, ovate, bright red fruits (each to 1/4” long) which appear singly or in clusters.
Ripe fruits are edible but sour tasting.
Fruits ripen in fall, but birds begin eating them off the shrub in late July-August.
For humans, ripe fruit may be eaten fresh off the shrub or used to make pies, jams or jellies.
Some experts recommend this fruit be eaten in moderation because of its saponin content.
Thin exfoliating (shedding into long strips) bark appears on mature branches which are often spine-tipped (each spine to 2” long).
Although commonly called buffaloberry, the fruit is not a berry but is a stone fruit.  #2 gallon